Course : Cajun
Serves: 30
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1 cup cornmeal
1/2 cup all-purpose flour
1/2 cup corn flour
1 tablespoon baking powder
3/4 teaspoon ground cayenne pepper
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme leaves
1/4 teaspoon white pepper
1/8 teaspoon dried oregano leaves
1/4 cup green onions, finely chopped
1 1/2 teaspoons minced garlic
2 large eggs -- beaten
1 cup milk
2 tablespoons pork lard
1 Cup vegetable for deep frying

Preparation / Directions:

NOTE: Corn flour is available at health food stores. Combine all the dry ingredients in a large bowl, breaking up any lumps. Stir in the green onions and garlic. Add the eggs and blend well. In a small saucepan bring the milk and lard (or other fat) to a boil; remove from heat and add to flour mixture, half at a time, stirring well after each addition. Refrigerate 1 hour. In a large skillet or deep fryer, heat 4 inches of oil to 350F. Drop the batter by tablespoonfuls into the hot oil. Do not crowd. Cook until dark golden brown on each side and cooked through, about 1 minute per side. Drain on paper towels. Makes about 30 hushpuppies. From Paul Prudhomme's "Louisiana Kitchen

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